2 lbs cherries
2 C. sugar
1 C. pomegranate juice
1 C. orange juice
lemon juice
Wash and pit your cherries. In a sauce pan, dissolve sugar in orange and pomegranate juice over medium heat. Add 3 squirts of lemon juice (1/4 C ?). Add cherries to sauce pan, cooking only long enough for cherries to release some juice. Remove from heat and begin canning procedures.
No comments:
Post a Comment